Emily's Tangy Pickled Eggs

Acquire all necessary ingredients and materials.

Place eggs into a large container and submerge them completely in cold water. Bring the water to a rolling boil, then swiftly take it off the heat source. Cover the container and allow the eggs to soak in hot water for 10 to 12 minutes.

Transfer the eggs to a strainer and rinse them under cold running water for 1 minute. Return the eggs to their original container; fill it with cold water and let them sit until they have cooled down enough to be handled comfortably, 2 to 3 minutes. Peel the eggs and place them into a 1-quart, wide-mouth jar.

Combine vinegar, water, almost all the slices of onion, salt, pickling spice, and peppercorns in a saucepan. Bring the mixture to a rolling boil.

Pour the pickling liquid over the eggs in the jar. Place the remaining onion slices on top and seal the jar tightly. Allow it to cool down to room temperature, approximately 1 hour, then refrigerate it for at least 3 days before serving.